TJ Profile - (15098831)

cook's profile


Home Town: Sheldon, North Dakota, USA
Living In:
Member Since: Dec. 2011
Cooking Level: Expert
Cooking Interests:
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About this Cook
My Mom was one of the best cooks in the world..... simple good old fashioned home cooking. I am trying to take those skills to a higher level!
My favorite things to cook
Turkey, Beef Tenderloin, Roast Beef, Homemade Baked Beans (you know the ones that you actually have to soak and cook the dried beans first!), Omelets, Egg Bakes, Pizza, Hamburgers,
My favorite family cooking traditions
I love holidays, family gatherings, inviting friends over for a wonderful meal, or just making lots of finger foods for the football game!
My cooking triumphs
I would have to say some of my cooking triumphs include an awesome Thanksgiving Turkey dinner, with the easiest, best tasting gravy and out of this world stuffing!
My cooking tragedies
I love pizza, and lets say, it took about 10 years of "BIG TIME Flops" to now say that I have perfected the best crust!
Recipe Reviews 3 reviews
Corned Beef Hash
I made this today for brunch. It was amazing, the only changes I made were I used corned beef from the deli, so I just cut up the slices into small pieces. After all of the beef broth was absorbed, I added about 2-3 TBSP butter to the frying pan, and let it crisp up a bit. This will be a regular brunch item from now on!

2 users found this review helpful
Reviewed On: Jul. 7, 2013
French Bread
I love this recipe...... The only thing I would add to hints is that I take a 9x13 pan and fill it with boiling water and put it on the bottom rack of the oven while baking. The steam will give you a very nice crispy crust.

1 user found this review helpful
Reviewed On: Apr. 22, 2013
Easy White Chili
I have always made this recipe using left over Turkey breast. First snowfall of the season (9 inches), so it seemed like a white chili day. Today, I used two large chicken breasts. I sprinkled them liberally with McCormick California Style Garlic Powder and California Style Onion Powder, and a bit of Lawry's Seasoned Salt on both sides, and let them sit about 2 hours. Then I added the chopped onion, and the chicken broth, and brought it to a simmer for about 30 min. Removed the chicken and shredded it up. Returned to the broth, onion, added spices, but substituted chili powder for cayenne pepper, added a bit more Cumin and Oregano to taste. Also purred one of the cans of great northern beans for thickness. Was totally delicious!

1 user found this review helpful
Reviewed On: Nov. 26, 2012
Cooks I Like view all 1 cooks I like
Cooking Level: Expert
About me: My Mom was one of the best cooks in the… MORE

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